CN105341857B - A kind of regulation and control method and its application of onion inspissated juice high temperature condensation product - Google Patents
A kind of regulation and control method and its application of onion inspissated juice high temperature condensation product Download PDFInfo
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- CN105341857B CN105341857B CN201510652926.3A CN201510652926A CN105341857B CN 105341857 B CN105341857 B CN 105341857B CN 201510652926 A CN201510652926 A CN 201510652926A CN 105341857 B CN105341857 B CN 105341857B
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Abstract
A kind of regulation and control method and its application of onion inspissated juice high temperature condensation product, belong to food processing technology field.The present invention by onion by selecting, cleaning, crushing, press filtration, separate, be concentrated to give inspissated juice, then calgon and/or disodium ethylene diamine tetraacetate are added in gained inspissated juice, low-frequency ultrasonic waves aid in treatment is used at the same time, then carries out homogeneous, sterilization, filling obtain product onion inspissated juice.Onion inspissated juice using having good inhibitory action to condensation product after the dilution of high temperature tap water, is used in combination better in combination with low-frequency ultrasonic waves aid in treatment in the method for the present invention with calgon and disodium ethylene diamine tetraacetate.Present invention improves the quality of product, solves the problems, such as that onion inspissated juice can produce condensation product according to edible demand, improves the acceptable degree of product.The additive amount used in method of the present invention meets the requirement of domestic and international food additives, easy to operation, is combined using chemistry with physical method, time-saving and efficiency.
Description
Technical field
The present invention relates to a kind of regulation and control method and its application of onion inspissated juice high temperature condensation product, belong to foods processing technique
Field.
Background technology
Onion is the agricultural resource and flavoring of China's characteristic, and traditional medical and edible dual purpose plant.Change to onion
Study point and pharmacological research shows that the chemical composition that onion contains mainly has sulfide, flavonoids, Phenylpropanoid Glycosides phenols, steroid
Body soaping agents, nitrogenous compound and prostanoid etc..Anti-inflammatory is antibacterial, prevention is slow it has been proved that onion has for modern times medicine
Property bronchitis, treatment edema, diarrhea, eliminating the phlegm, diuresis, prevention of cardiovascular disease, reduce thrombus, reducing blood lipid, blood pressure lowering, drop blood
Sugar, reduce artery sclerosis, reduce the effect such as cancer morbidity.
In China, onion is as seasoning vegetable, based on eating raw.In American-European countries, onion is also processed in addition to eating raw
Into the flavoring for snack food and instant food, such as onion dried product, Conditions of Onion Juice, onion sauce product.And China market
Upper ripe onion converted products is seldom, is mainly the dried products such as onion sheet or onion powder in flavoring market, and this kind of product should
It is relatively narrow with scope, and output and market occupancy volume are very low.Inspissated juice is the principal mode of fruits and vegetables trade on international market, by ocean
Green onion is processed into inspissated juice, can not only save transporting amount, extends storage period, be also used as flavoring reconstitute as needed it is dilute
Release, reach long-term stable market supply, so as to improve the utility value of onion, promote the development of China's flavoring and processing of farm products.
With the enhancing of people's health consciousness, the market demand of onion product will expand.Onion inspissated juice is as onion
A kind of form of product, it will widen application range of the onion in food dressing field.Soluble solid content is 70 °
The onion inspissated juice of Brix is when in use, it is necessary to by requirement high temperature（95 DEG C of ＞）Tap water reconstitute be diluted to it is solvable
Property solid content for 2 ° of Brix onion also Normal juice.Condensation product can be formed during onion inspissated juice high temperature dilution, it is this solidifying
Polymers once being formed, will not voluntarily dissolve, and seriously affect the quality of product, reduce the acceptable degree of product.Onion inspissated juice
The problem of producing condensation product is not present in process of manufacture and storage period, can just be formed after high temperature reconstitutes, effectively
The method and technology of regulation and control onion inspissated juice high temperature condensation product is not seen in existing patent document, fruit juice relevant issues
Patent document it is also seldom.
The reason for juice generation high temperature condensation product, suspended matter, precipitation or muddiness is various, not only with processing raw material this
Body is related, also related to the change etc. of process, storage period environment.To avoid the generation of this kind of phenomenon, production and processing person
Existing solution has：Select and clean raw material fruit；Avoid the contact with ironware during fruit and vegetable juice processing；Control storage
Hide temperature；Reduce the content of raw material polyphenol and protein；The methods of controlling processing water.These control methods are unstable, and have
Method specific implementation get up to have certain difficulty.Find a kind of safe and reasonable, stablize effective method, control juice is gone out
Existing such technical problem is significant.
Zhao Qiupo, Zhao Wenxian etc.（2007）Chitosan be have studied to apple juice clarification effect, the results showed that, in temperature 45
DEG C, chitosan additive amount for 0.28g/L, clarification 50min under conditions of, gained cider light transmittance reaches more than 97%.Chitosan
Be a kind of fining agent and have certain function, it be through peracid dissolves the methods of degraded be made into reagent after use, it is necessary to
Certain degradation time, higher price.This method addition calgon and/or disodium ethylene diamine tetraacetate it is soluble easily in water and
It is cheap, without pretreatment, being uniformly distributed and degrading for solid powder/particle can be promoted using low-frequency ultrasonic waves aid in treatment, hence it is evident that
Improve processing efficiency.
Yin Junfeng, power open love etc.（2003）Ultrafiltration membrane clarification oolong tea beverage technology is studied, the results showed that, it is right
For oolong tea beverage, on the premise of suitable membrane material and filted chroma is selected, using 5 ~ 100,000 molecular weight membrane apertures, 25
~ 30 DEG C of filtration temperatures and 0.1 ~ 0.2MPa operating pressures can improve the ability of oolong tea antisolvent precipitation.Ultrafiltration membrane is costly and cleans
Difficulty, the material of different parameters need to be selected for different clarification objects.This method is using chemistry and physical method in contrast
It is combined, time-saving and efficiency, is more suitable for industrialized production.
Zhong Ruimin（2002）High clarity red bayberry juice fast purification production technology is have studied, the technique is using arbutus as original
Material, through be beaten centrifuging and taking juice, neutral protein enzyme effect 1h, addition 1 ‰ gelatin processing, then with 1.5 ~ 2.0 ten thousand U pectases,
1.5 ten thousand U cellulases, 0.2 ten thousand U alpha-amylases purification 2h, are finally filtered under 0.2MPa pressure using diatomite as filter aid,
It can obtain high clarity original juice of red bayberry of the clarity more than 95%.But using enzyme process clarification cycle length, and various enzyme preparations are most preferably suitable
Suitable condition is different, needs to adjust use environment before use, while is filtered under elevated pressure conditions using diatomite as filter aid, increases
Producing cost.This method directly adds calgon and/or disodium ethylene diamine tetraacetate, and is aided in using low-frequency ultrasonic waves
Degraded homogeneous, highly shortened process time, has saved producing cost.
Yang Fulian, Nie little Wei（2010）The technique that have studied ultrasonic wave auxiliary pectin compound enzyme Enzymolysis jujube juice, obtains
It is enzyme concentration 320 μ L/g, amount of water 5mL/g, ultrasonic power 125W to go out Optimizing Technical, 35 DEG C for the treatment of temperature, the time
20min, the soluble solid extraction rate obtained on this condition are 80.35%, shorten extraction time, energy loss is notable
Decline, positive effect individually extracts the effect of jujube juice better than ultrasonic wave and pectin compound enzyme.The use of enzyme needs suitable temperature
Environment is spent, this method is while time-saving energy-saving in contrast, no temperature requirement, and directly adds food additives, relative to
Expense is more saved in the use of complex enzyme.
Liao little armies et al. disclose a kind of " method for preventing forming white precipitation in carrot juice "（Chinese Patent Application No.
200410033784.4）, after the centrifugal separation process of carrot juice production, phosphate chemical combination is added in the carrot juice of gained
Thing or phytic acid, deaerate again, homogeneous, sterilization and filling, the inhibitory action of the white precipitate produced to carrot juice in storage
With phosphate compound significant effect, and it is simple and easy to do.The present invention is with calgon and/or disodium ethylene diamine tetraacetate list
Solely or it is used in combination optimal to the regulating and controlling effect of onion inspissated juice high temperature condensation product.With the increase of calgon additive amount,
PH value of solution amplitude of variation very little, but the trend of increase can also be presented, and pH value of solution is with the additive amount of disodium ethylene diamine tetraacetate
Increase the trend slightly reduced can be presented, both, which are used in combination, can not only suppress the formation of high temperature condensation product, but also can be with
The influence of the additive pair also Normal juice mouthfeel of single kind is reduced as far as possible.
Liao little armies et al. disclose " a kind of method for preventing juice from producing white precipitate "（Chinese Patent Application No.
200510126418.8）, concentration juice is specially diluted to also Normal juice, after adding citric acid adjusts pH, adds hydrophilic colloid,
Ground, homogeneous, sterilized with colloid mill again.And the present invention adds calgon and/or ethylenediamine tetrem directly into inspissated juice
Acid disodium, need not add lemon acid for adjusting pH before, be ground afterwards without colloid mill, simple and easy to do, it is not necessary to which increase is special
With equipment, it is possible to the formation of effective regulation and control onion inspissated juice high temperature condensation product.
Hu little Song et al. is disclosed " a kind of processing method for eliminating concentrated apple clear juice secondary precipitation "（Chinese patent application
Number 03112157.8）, fresh brown stain of squeezing the juice, which is placed in collecting tank, parks 0.5 ~ 1.5h, gelatinization, into enzymatic vessel, adds pectin
Enzyme, amylase enzymolysis, after reaction negative, after parking 1 ~ 2h, 6 ~ 8h, ultrafiltration, concentration, packaging are stablized in activated carbon adsorption.With its phase
It need not be digested than the present invention and adsorption process, highly shortened process time, and reduce with digesting and adsorbing phase
Input and the use of equipment are closed, it is extremely advantageous to industrialized production.
Zhang Yan et al. is disclosed " a kind of method of super-pressure joint biological enzyme High-speed clarification juice "（Chinese patent
Application number 201110058582.5）, clarification fruit vegetables juice and biology enzyme are placed in ultra high pressure treatment kettle, by 25 ~ 45 DEG C,
The high pressure activation biology enzyme of 300MPa, catalysis juice clarification.In contrast without super-pressure and enzymolysis skill in the present invention
Art, saves the input of extra-high tension unit, and avoiding in production may produce the producer due to reasons such as misoperations
Harm.The present invention is without the control such as Stringent temperature conditions of enzymolysis at the same time, only with conventional equipment and technology with regard to that can obtain product
The product that matter is stablized, improves process security, reduces the cost of production.
Wang Xiangdong et al. is disclosed a kind of " method of eliminating garlic liquid precipitate by enzymolysis "（Chinese Patent Application No.
200910075537.3）, papain or pectase are added in garlic liquid, used in pH 3.5 ~ 5.5,50 ~ 70 DEG C of temperature, enzyme
Amount 0.025% ~ 0.15%, the former garlic liquid of 1 ~ 3h of water bath time processing.Using enzymolysis eliminate precipitation need stringent control enzyme using pH,
Temperature and dosage, can cause the change of enzymatic activity if a certain condition changes, and then influence the eradicating efficacy of precipitation.With it
Compared to the unused enzyme preparation of the present invention, easy to operate without being pre-adjusted pH and stringent controlled enzymatic hydrolysis temperature, processing bar easy to control
Part, product with stable quality.
Park ChunHong et al. discloses " a kind of efficient defecation method of cider "（Chinese Patent Application No.
201410332214.9）, apple is cleaned, crushes, squeezes the juice, material quality is added in the cloudy apple juice obtained after coarse filtration
The buckwheat extract of 0.005% ~ 0.5% 0% ~ 60% ethanol extraction, after standing 30 ~ 120min, supernatant and close to sediment fraction
Liquid ultrafiltration and centrifugal treating is respectively adopted, the cider clarified.This method needs to carry buckwheat using ethanol in advance
Take, extraction process has used organic reagent and extraction time is also relatively long.After hyperfiltration technique is used in this method to layering
Solution clarified, although easy to operate, membrane module exist clean it is difficult, costly the problem of.This hair in contrast
It is bright to avoid the product safety sex chromosome mosaicism that brought using organic reagent, no long-time extraction process, without ultrafiltration skill
Art and save process time and cost.
Zou Xiao spaces et al. disclose " a kind of clear type bitter gourd herb tea drink and preparation method thereof "（Chinese Patent Application No.
200610036405.6）, to eliminate product precipitation, the clarification in process carries out this method in three times, a secondary clearing be
The pH for first being adjusted respectively in leaching liquor and being adapted to pectase and protease hydrolyzed is mixed, adds suitable enzyme preparation, digests 3 ~ 5h；Two
Secondary clearing controls temperature and pH, adds polyvinylpyrrolidone and bentonite clarification, stands 12 ~ 16h, extracts supernatant ultrafiltration；
Three secondary clearings are refrigerated more than 2 days in freezer, and centrifugation is removed slag.The present invention regulates and controls the method that onion inspissated juice condensation product is formed
Food additives are added, simplify technological process, hence it is evident that shortens process time, enzyme preparation and fining agent is not used, is conducive to
Large-scale batch production.
He Fang is disclosed " one kind concentration Conditions of Onion Juice and preparation method thereof "（Chinese Patent Application No. 201310702861.X）,
Citric acid adjustment slurries pH is repeatedly added, and with the addition of SP-L pectin hydrolases and digested.The present invention be not added with citric acid and
Do not prepared using enzyme process, it is easy to operate simple, the time is saved, efficient, product farthest remains original onion reduction
The flavor of juice, can be used in combination, use scope is more extensive with other flavorings as needed after high temperature dilution.
Sun Yue pretty young woman et al. discloses " a kind of method of ultrasonic wave auxiliary biological enzymolysis technology processing Conditions of Onion Juice "（Chinese patent
Application number 201310604179.7）, step includes：Raw material crushes, belt press press filtration, filtered juice high-speed separation, filter residue ultrasound
Enzymolysis, concentration, sterilization.Processing to filter residue uses ultrasound-assisted enzymolysis technology, improves the handling rate of filter residue.In contrast
The present invention reduces the operating process of enzymatic treatment using directly adding food additives and using low-frequency ultrasonic waves aid in treatment,
The process time is more shortened, improves efficiency.
The content of the invention
The object of the present invention is to provide a kind of regulation and control method and its application of onion inspissated juice high temperature condensation product, mainly solve
Existing onion inspissated juice is according to requirement, in high temperature（95 DEG C of ＞）Asking for insoluble condensation product can be produced after tap water dilution
Topic.This method is simple and practicable, is conducive to improve product quality, improves the acceptable degree of product, promotes the exploitation of onion resource
And utilization.
The mechanism of production analysis of onion inspissated juice high temperature condensation product：
（1）The onion inspissated juice produced after being diluted to high temperature tap water without condensation product and the onion of generation condensation product concentrate
Juice, using aas determination metal ion content.Measured result is shown, is produced contained by the concentration Conditions of Onion Juice of condensation product
The onion inspissated juice that Fe, Zn, Ca, the content of K element are produced apparently higher than no condensation product.
（2）A certain amount of Fe is added respectively in the onion inspissated juice produced after being diluted to high temperature tap water without condensation product2+、
Zn2+、Ca2+After metal ion, diluted by dilution requirement using high temperature tap water, there is obvious condensation product to be formed.High temperature agglomerates
There are related with metal ion for the formation of thing.
（3）Calgon and disodium ethylene diamine tetraacetate are food additives, and are metal-chelator, can be to more
Metal ion species are chelated.
（4）The interaction of ultrasonic wave and medium has 3 kinds of forms, is heat engine system, mechanical schemes and cavitation mechanism respectively.Profit
With the interaction of low-frequency ultrasonic waves and medium, be conducive to small solid and preferably disperse and dissolve in the solution.
Technical scheme：A kind of regulation and control method of onion inspissated juice high temperature condensation product, the production of onion inspissated juice
Processing technology is：Onion raw material is selected, cleaning, broken, press filtration, separation, concentration, add six in the onion inspissated juice of gained
Sodium metaphosphate and/or disodium ethylene diamine tetraacetate, while disperseed using low-frequency ultrasonic waves assistant degradation, then carry out homogeneous, sterilization,
It is filling.
A, pre-treatment：The yellow onion of selection is raw material, is selected successively, appearance Lao Pi is cleaned, then using hammer crushing
Onion is extremely broken into particulate matter by machine；
B, press filtration separates：Onion particle thing after will be broken is handled using aperture 1.0mm ~ 1.5mm belt filter presses, then
Gained filtered juice is separated through 3000rpm high speeds butterfly twice；
C, concentrate：Conditions of Onion Juice after step b is separated twice is collected, and using 60 ~ 70 DEG C of concentrations, is contained to soluble solid
Measure as 70 ° of Brix；
D, ultrasonic wave disperses：Calgon and/or disodium ethylene diamine tetraacetate are added in concentrate obtained by step c,
When calgon or disodium ethylene diamine tetraacetate individually add, calgon additive amount is 17.5 ~ 35g/kg, or second two
Amine tetraacethyl disodium additive amount is 0.7 ~ 1.75g/kg；When calgon and the compound addition of disodium ethylene diamine tetraacetate, add
Dosage is 0.35 ~ 1.05g/kg of 14 ~ 21g/kg of calgon and disodium ethylene diamine tetraacetate；Then ultrasonic frequency 20 ~
10 ~ 15min of low-frequency ultrasonic waves aid in treatment under conditions of 30KHz, 50 ~ 100W of ultrasonic power；
E, homogeneous：By inspissated juice homogenizer homogeneous obtained by step d, 65 ~ 70 DEG C, 10 ~ 15MPa；
F, sterilize filling：Inspissated juice sterilization after homogeneous, 120 ~ 122 DEG C, 3 ~ 5s；85 DEG C ~ 88 DEG C are cooled to, with tinplate
Tank is filling for packing container progress, that is, obtains product onion inspissated juice.
The application of the onion inspissated juice prepared with the regulation and control method of the onion inspissated juice high temperature condensation product, onion is concentrated
Juice high temperature condensation product is reconstituted using high temperature tap water and is diluted to onion also Normal juice.
Higher than 95 DEG C tap water are used to dilute product onion inspissated juice, the ratio of onion inspissated juice and high temperature tap water is
1 ︰ 34, the content of the soluble solid of onion also Normal juice is 2 ° of Brix.
When calgon or disodium ethylene diamine tetraacetate are individually added in the onion also Normal juice, hexa metaphosphoric acid sodium content
It is 0.02 ~ 0.05g/kg for the content of 0.5 ~ 1g/kg or disodium ethylene diamine tetraacetate；
Compound addition calgon and during disodium ethylene diamine tetraacetate, hexa metaphosphoric acid sodium content are 0.4 ~ 0.6g/kg, second
The content of edetate disodium is 0.01 ~ 0.03g/kg.
Beneficial effects of the present invention：
1st, calgon or disodium ethylene diamine tetraacetate while low-frequency ultrasonic waves aid in treatment, to onion inspissated juice high temperature
Condensation product has good inhibitory action.
2nd, low-frequency ultrasonic waves aid in treatment, calgon and disodium ethylene diamine tetraacetate are used in combination, and effect is more aobvious
Write, onion also Normal juice can keep good stable state and flavor.
3rd, additive therefor dosage of the present invention meets the requirement of food additives.
4th, this method is combined using chemical method and physical method, improves regulation and control efficiency, and operation is simple, is saved and is added
Between man-hour, production cost is reduced, is adapted to large-scale production.
Embodiment
Embodiment 1：Add calgon at the same time low-frequency ultrasonic waves aid in treatment to onion inspissated juice high temperature condensation product into
Row regulation and control.
Onion raw material is selected, cleaning, broken, press filtration, separation, concentration, obtain onion inspissated juice（Soluble solid content
For 70 ° of Brix）, calgon is then added, additive amount is 30g/kg inspissated juices, while low-frequency ultrasonic waves aid dispersion is molten
Solution, treatment conditions：Frequency 20KHz, power 50W, time 10min, homogeneous, sterilization, filling, refrigeration；Onion inspissated juice 10g is taken,
Added in the ratio of 1 ︰ 34 of onion inspissated juice and high temperature tap water and be higher than 95 DEG C of high temperature tap water 340g, reconstitute dilution, stirred, nothing
Condensation product is formed.
Embodiment 2：Low-frequency ultrasonic waves aid in treatment coagulates onion inspissated juice high temperature to addition disodium ethylene diamine tetraacetate at the same time
Polymers is regulated and controled.
Onion raw material is selected, cleaning, broken, press filtration, separation, concentration, obtain onion inspissated juice（Soluble solid content
For 70 ° of Brix）, disodium ethylene diamine tetraacetate is then added, additive amount is 1.6g/kg inspissated juices, while low-frequency ultrasonic waves aid in
Dispersing and dissolving, treatment conditions：Frequency 25KHz, power 70W, time 12min, homogeneous, sterilization, filling, refrigeration；Onion is taken to concentrate
Juice 10g, is added in the ratio of 1 ︰ 34 of onion inspissated juice and high temperature tap water and is higher than 95 DEG C of high temperature tap water 340g, reconstitute dilution,
Stirring, no condensation product are formed.
Embodiment 3：Add calgon and disodium ethylene diamine tetraacetate while low-frequency ultrasonic waves aid in treatment is to onion
Inspissated juice high temperature condensation product is regulated and controled.
Onion raw material is selected, cleaning, broken, press filtration, separation, concentration, obtain onion inspissated juice（Soluble solid content
For 70 ° of Brix）, calgon and disodium ethylene diamine tetraacetate are then added, the wherein additive amount of calgon is 20g/
Kg inspissated juices, the additive amount of disodium ethylene diamine tetraacetate is 1g/kg inspissated juices, while low-frequency ultrasonic waves aid dispersion dissolves, place
Manage bar part：Frequency 30KHz, power 100W, time 15min, homogeneous, sterilization, filling, refrigeration；Onion inspissated juice 10g is taken, by ocean
Green onion inspissated juice adds high temperature tap water 340g with the ratio higher than 95 DEG C of 1 ︰ 34 of high temperature tap water, reconstitutes dilution, stirs, no cohesion
Thing is formed.
Claims (7)
- A kind of 1. regulation and control method of onion inspissated juice high temperature condensation product, it is characterised in that：Produced and processed by onion inspissated juice The onion of journey selects, cleans, crushing, press filtration, separation, concentration, calgon and/or second are added in gained onion inspissated juice Edetate disodium, while disperseed using low-frequency ultrasonic waves assistant degradation, then carry out homogeneous, sterilization, filling；Detailed process is such as Under：（1）Pre-treatment：The yellow onion of selection is raw material, is selected successively, cleans appearance Lao Pi, then using hammer mill extremely Onion is broken into particulate matter；（2）Press filtration separates：Onion particle thing after will be broken is handled using aperture 1.0mm ~ 1.5mm belt filter presses, then will Gained filtered juice is separated through 3000rpm high speeds butterfly twice；（3）Concentration：By step（2）Conditions of Onion Juice after separating twice is collected, using 60 ~ 70 DEG C of concentrations；（4）Ultrasonic wave disperses：In step（3）Calgon and/or disodium ethylene diamine tetraacetate are added in gained concentrate；So 10 ~ 15min of low-frequency ultrasonic waves aid in treatment under conditions of 20 ~ 30KHz of ultrasonic frequency, 50 ~ 100W of ultrasonic power afterwards；（5）Homogeneous：By step（4）Gained inspissated juice homogenizer homogeneous, 65 ~ 70 DEG C, 10 ~ 15MPa；（6）Sterilize filling：Inspissated juice sterilization after homogeneous, 120 ~ 122 DEG C, 3 ~ 5s；Be cooled to 85 ~ 88 DEG C, using can as Packing container progress is filling, that is, obtains product onion inspissated juice.
- 2. the regulation and control method of onion inspissated juice high temperature condensation product according to claim 1, it is characterised in that：The onion concentration The soluble solid content of juice is 70 ° of Brix.
- 3. the regulation and control method of onion inspissated juice high temperature condensation product according to claim 1, it is characterised in that：The hexa metaphosphoric acid Sodium and disodium ethylene diamine tetraacetate are food grade additives；When calgon or disodium ethylene diamine tetraacetate individually add, calgon additive amount is 17.5 ~ 35g/kg, or Disodium ethylene diamine tetraacetate additive amount is 0.7 ~ 1.75g/kg；When calgon and the compound addition of disodium ethylene diamine tetraacetate, additive amount is 14 ~ 21g/kg of calgon and second 0.35 ~ 1.05g/kg of edetate disodium.
- 4. the application of onion inspissated juice prepared by the regulation and control method of onion inspissated juice high temperature condensation product described in claim 1, its It is characterized in that：Onion inspissated juice is reconstituted using high temperature tap water of the water temperature higher than 95 DEG C and is diluted to onion also Normal juice.
- 5. the application of onion inspissated juice according to claim 4, it is characterised in that：When reconstituting, onion inspissated juice is high with water temperature In the mass ratio of 95 DEG C of high temperature tap water be 1 ︰ 34.
- 6. the application of onion inspissated juice according to claim 4, it is characterised in that：Soluble solid in the onion also Normal juice The content of thing is 2 ° of Brix.
- 7. the application of onion inspissated juice according to claim 4, it is characterised in that：Individually addition six in the onion also Normal juice When sodium metaphosphate or disodium ethylene diamine tetraacetate, hexa metaphosphoric acid sodium content contains for 0.5 ~ 1g/kg or disodium ethylene diamine tetraacetate Measure as 0.02 ~ 0.05g/kg；Compound addition calgon and during disodium ethylene diamine tetraacetate, hexa metaphosphoric acid sodium content are 0.4 ~ 0.6g/kg, ethylenediamine The content of tetraacethyl disodium is 0.01 ~ 0.03g/kg.
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| CN201510652926.3A CN105341857B (en) | 2015-10-10 | 2015-10-10 | A kind of regulation and control method and its application of onion inspissated juice high temperature condensation product |
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| CN201510652926.3A CN105341857B (en) | 2015-10-10 | 2015-10-10 | A kind of regulation and control method and its application of onion inspissated juice high temperature condensation product |
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Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT276041B (en) * | 1968-08-16 | 1969-11-10 | Dragoco Gerberding Co Gmbh | Process for the production of a concentrated, practically sterile raw onion aroma |
| CN1411755A (en) * | 2002-12-05 | 2003-04-23 | 苏州赛恩生物工程有限公司 | Aloe gel concentrated juice production process |
| CN1262214C (en) * | 2004-04-16 | 2006-07-05 | 中国农业大学 | Method for preventing forming white precipitation in carrot juice |
| CN103598545B (en) * | 2013-11-25 | 2015-05-20 | 海通食品徐州有限公司 | Method for processing onion juice by ultrasonic-assisted biological enzymolysis technology |
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